FIELD OF THE INVENTION
[0001] The present disclosure generally relates to the field of food products, and in particular to micronutrient fortified food products with enhanced nutritive value.
BACKGROUND OF THE INVENTION
[0002] Malnutrition and micronutrient deficiency is one of the major concerns related to health of children in India. A World bank report estimates around 47% of Indian children to be malnourished.
[0003] Apart from under-nutrition arising out of poverty, there is another form of undernourishment prevalent amongst, and surprisingly so, the relatively well-off section of society. With life becoming increasingly busy and hectic, intake of home-cooked food prepared using carefully chosen ingredients based on nutritive value, is becoming increasingly difficult. Most working class people rely on buying readymade food. This is depriving these people of essential nutrients. Even amongst children, a strong liking for fast-food is becoming a trend at an alarming rate. These fast-foods are mostly devoid of essential nutrients. The aforementioned problems need to be addressed in order to ensure that the population, in general, remains healthy. [0004] Addressing this through health supplements or fortification in the form of tablet and powder is not well accepted by the target population, as it creates a perception of medicine intake. Another way to deal with this problem is to focus on schemes of nutrition, wherein addition of essential nutrients to food products will make a critical difference. This can easily be accomplished by the addition of micronutrients to cooked food or by adding them to universally liked and accepted products such as milk, biscuits, etc. which are preferred choices as a mid-morning or afternoon snack. [0005] It is known that certain nutrients and micronutrients would be destroyed significantly by excessive exposure to heat. Application of inappropriate processing conditions like time, temperature, and cooking method, can make fortification meaningless. Hence selecting the processing condition to restore the activity of the nutrients even after processing is also a challenge.

[0006] It is imperative to understand that the ingredients, when ingested are potentially available for absorption and available for physiological functions, which is dependent on release of nutrient from the food matrix, absorption by intestinal cells, and transport to body cells. Hence the selection of nutrients should be based on the bioavailability and bioacessability in a given matrix, which is most critical to achieve required health benefit.
[0007] Therefore, there is a need for a product which is in desired format, heat stable, palatable, made up of judiciously sourced ingredients with required efficiency and owing to which would be the first choice of end customer.
SUMMARY OF THE INVENTION
[0008] In an aspect of present disclosure, there is provided a food product comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6 : 2.3 : 0.5 to 1.0 : 4.6 : 1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts.
[0009] In an aspect of present disclosure, there is provided a process for preparation of the sandwich cream biscuit comprising steps of: a) contacting at least one vitamin and at least one mineral source to obtain a premix 1; b) processing premix 1 to obtain a cream base; and c) processing cream base further to obtain the sandwich cream biscuit. [0010] These and other features, aspects, and advantages of the present subject matter will be better understood with reference to the following description and appended claims. This summary is provided to introduce a selection of concepts in a simplified form. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.

DETAILED DESCRIPTION OF THE INVENTION
[0011] Those skilled in the art will be aware that the present disclosure is subject to
variations and modifications other than those specifically described. It is to be
understood that the present disclosure includes all such variations and modifications.
The disclosure also includes all such steps, features, compositions and compounds
referred to or indicated in this specification, individually or collectively, and any and
all combinations of any or more of such steps or features.
Definitions:
[0012] For convenience, before further description of the present disclosure, certain
terms employed in the specification, and examples are collected here. These
definitions should be read in the light of the remainder of the disclosure and
understood as by a person of skill in the art. The terms used herein have the meanings
recognized and known to those of skill in the art, however, for convenience and
completeness, particular terms and their meanings are set forth below.
[0013] The articles “a”, “an” and “the” are used to refer to one or to more than one
(i.e., to at least one) of the grammatical object of the article.
[0014] The terms “comprise” and “comprising” are used in the inclusive, open sense,
meaning that additional elements may be included. It is not intended to be construed as
“consists of only”.
[0015] Throughout this specification, unless the context requires otherwise the word
“comprise”, and variations such as “comprises” and “comprising”, will be understood
to imply the inclusion of a stated element or step or group of element or steps but not
the exclusion of any other element or steps.
[0016] The term “including” is used to mean “including but not limited to”,
“including” and “including but not limited to” are used interchangeably.
[0017] The term “vitamins” refers to vitamins and vitamin precursors which are
transformed into vitamins in animal body through normal metabolic processes.

[0018] The term “food” or “food product” refers to liquid, semi-solid and/or solid
food products such as nutritional compositions suitable for human and/or animal consumption.
[0019] Unless defined otherwise, all technical and scientific terms used herein have
the same meaning as commonly understood to one of ordinary skill in the art to which this disclosure belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of the disclosure, the preferred methods, and materials are now described. All publications mentioned herein are incorporated herein by reference.
[0020] The present disclosure is not to be limited in scope by the specific
embodiments described herein, which are intended for the purposes of exemplification only. Functionally equivalent products, compositions, and methods are clearly within scope of the disclosure, as described herein.
[0021] To address the problem as discussed above, the present disclosure provides a
product containing micro-nutrients that retain favorable organoleptic properties when prepared according to process as disclosed in the present disclosure. Development of this product is an attempt to overcome the challenge of making a superior sensorial product with inclusion of micronutrients, processed in low heat conditions to restore the biological activity, bioavailability and bioacessability. The food product of present invention, when prepared taking into account all the aforesaid factors, ensures health benefits arising out of micronutrients included.
[0022] In an embodiment of present disclosure, there is provided a food product
comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts.

[0023] In an embodiment of present disclosure, there is provided a food product
comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in a ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts.
[0024] In an embodiment of present disclosure, there is provided a food product
comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in a ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises lecithin as food grade ingredient.
[0025] In an embodiment of present disclosure, there is provided a food product
comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in a ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises lecithin as food grade ingredient, further comprises solid fat as food grade ingredient.
[0026] In an embodiment of present disclosure, there is provided a food product
comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral

source; and (iii) at least two extracts, wherein and the mineral source, vitamin, extract and combinations thereof are added in a ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises lecithin as food grade ingredient, further comprises sugar as food grade ingredient.
[0027] In an embodiment of present disclosure, there is provided a food product
comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in a ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises lecithin as food grade ingredient, further comprises cocoa powder as food grade ingredient.
[0028] In an embodiment of present disclosure, there is provided a food product
comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in a ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises lecithin as food grade ingredient, further comprises maize starch as food grade ingredient.
[0029] In an embodiment of present disclosure, there is provided a food product
comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in a ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and

wherein the extract is selected from the group comprising of microbial extracts and
fruit extracts, further comprises lecithin as food grade ingredient, further comprises
food grade ingredient selected from the group consisting of lecithin,solid fat, sugar,
cocoa powder, maize starch, and combinations thereof.
[0030] In an embodiment of present disclosure, there is provided a food product as
described herein, wherein the vitamin is selected from the group consisting of vitamin
A, beta carotene, thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B6,
folic acid, vitamin B12, vitamin C, vitamin D2, vitamin D3, vitamin E, vitamin K, and
combinations thereof.
[0031] In an embodiment of present disclosure, there is provided a food product as
described herein, wherein the vitamin is vitamin C, Vitamin B12, vitamin D2, and
vitamin E.
[0032] In an embodiment of present disclosure, there is provided a food product as
described herein, wherein the vitamin is vitamin C.
[0033] In an embodiment of present disclosure, there is provided a food product as
described herein, wherein the mineral source is selected from the group consisting of
ferrous fumarate, ferrous succinate, sodium selenate, chromium picolinate, chromium
chloride, chromium aspartate, chromium nicotinate, copper gluconate, and copper
sulfate.
[0034] In an embodiment of present disclosure, there is provided a food product as
described herein, wherein the base is selected from the group consisting of cream base,
fruit jam, ice cream base, yogurt, sauce, and syrup base.
[0035] In an embodiment of present disclosure, there is provided a food product as
described herein, wherein the base is a cream base.
[0036] In an embodiment of present disclosure, there is provided a food product as
described herein, wherein the fruit extract is selected from the group consisting of
tomato extract, guava extract, watermelon extract, papaya extract, grapefruit extract,
mango extract, and combinations thereof.

[0037] In an embodiment of present disclosure, there is provided a food product as
described herein, wherein the fruit extract is tomato extract.
[0038] In an embodiment of present disclosure, there is provided a food product as
described herein, wherein the fruit extract comprises lycopene.
[0039] In an embodiment of present disclosure, there is provided a food product as
described herein, wherein the microbial extract is selected from the group consisting of
Phycomyces blakesleeanus, Rhodotorula spp, Xanthophyllomyces dendrorhous,
Corynebacterium michiganense, Micrococcus roseus, Brevibacterium spp.,
Bradyrhizobium spp., Gordonia jacobaea, Dietzia natronolimnaea, Blakeslea trispora,
and combinations thereof.
[0040] In an embodiment of present disclosure, there is provided a food product as
described herein, wherein the microbial extract is Blakeslea trispora.
[0041] In an embodiment of present disclosure, there is provided a food product as
described herein, further comprising at least one food grade ingredient selected from
the group consisting of lecithin, solid fat, sugar, cocoa powder, maize starch, and
combinations thereof.
[0042] In an embodiment of present disclosure, there is provided a food product as
described herein, wherein the food product is a sandwich cream biscuit.
[0043] In an embodiment of present disclosure, there is provided a food product
comprising: (a) at least one base having weight percentage in the range of 26-36 %
with respect to the food product; (b) a combination of micronutrients; and (c) at least
one flavorant having weight percentage in the range of 1-2 % with respect to the food
product, wherein the flavorant is chocolate flavor; and the micronutrients are selected
from group comprising (i) at least one vitamin having weight percentage in the range
of 0.023-0.046% with respect to the food product; (ii) at least one mineral source
having weight percentage in the range of 0.006-0.01% with respect to the food
product; and (iii) at least two extracts having total weight percentage in the range of
0.005-0.01% with respect to the food product, wherein the mineral source, vitamin,
extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to

1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts.
[0044] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base having weight percentage in the range of 26-36 % with respect to the food product; (b) a combination of micronutrients; and (c) at least one flavorant having weight percentage in the range of 1-2 % with respect to the food product, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin having weight percentage in the range of 0.023-0.046% with respect to the food product; (ii) at least one mineral source having weight percentage in the range of 0.006-0.01% with respect to the food product; and (iii) at least two extracts having total weight percentage in the range of 0.005-0.01% with respect to the food product, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises food grade ingredient selected from the group consisting of lecithin, solid fat, sugar, cocoa powder, maize starch, and combinations thereof.
[0045] In an embodiment of present disclosure, there is provided a food product
comprising: (a) at least one base having weight percentage in the range of 26-36 % with respect to the food product; (b) a combination of micronutrients; and (c) at least one flavorant having weight percentage in the range of 1-2 % with respect to the food product, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) vitamin C having weight percentage in the range of 0.023-0.046% with respect to the food product; (ii) at least one mineral source having weight percentage in the range of 0.006-0.01% with respect to the food product; and (iii) at least two extracts having total weight percentage in the range of 0.005-0.01% with respect to the food product, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and

wherein the extract is selected from the group comprising of microbial extracts and fruit extracts.
[0046] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base having weight percentage in the range of 26-36 % with respect to the food product; (b) a combination of micronutrients; and (c) at least one flavorant having weight percentage in the range of 1-2 % with respect to the food product, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) vitamin C having weight percentage in the range of 0.023-0.046% with respect to the food product; (ii) at least one mineral source having weight percentage in the range of 0.006-0.01% with respect to the food product; and (iii) at least two extracts having total weight percentage in the range of 0.005-0.01% with respect to the food product, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises food grade ingredient selected from the group consisting of lecithin,solid fat, sugar, cocoa powder, maize starch, and combinations thereof.
[0047] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base having weight percentage in the range of 26-36 % with respect to the food product; (b) a combination of micronutrients; and (c) at least one flavorant having weight percentage in the range of 1-2 % with respect to the food product, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin having weight percentage in the range of 0.023-0.046% with respect to the food product; (ii) ferrous fumarate having weight percentage in the range of 0.006-0.01% with respect to the food product; and (iii) at least two extracts having total weight percentage in the range of 0.005-0.01% with respect to the food product, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and

wherein the extract is selected from the group comprising of microbial extracts and fruit extracts.
[0048] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base having weight percentage in the range of 26-36 % with respect to the food product; (b) a combination of micronutrients; and (c) at least one flavorant having weight percentage in the range of 1-2 % with respect to the food product, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin having weight percentage in the range of 0.023-0.046% with respect to the food product; (ii) ferrous fumarate having weight percentage in the range of 0.006-0.01% with respect to the food product; and (iii) at least two extracts having total weight percentage in the range of 0.005-0.01% with respect to the food product, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises food grade ingredient selected from the group consisting of lecithin,solid fat, sugar, cocoa powder, maize starch, and combinations thereof.
[0049] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base having weight percentage in the range of 26-36 % with respect to the food product; (b) a combination of micronutrients; and (c) at least one flavorant having weight percentage in the range of 1-2 % with respect to the food product, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin having weight percentage in the range of 0.023-0.046% with respect to the food product; (ii) ferrous fumarate; (iii) copper gluconate, wherein total weight percentage of mineral sources is in the range of 0.006-0.01% with respect to the food product; and (iv) at least two extracts having total weight percentage in the range of 0.005-0.01% with respect to the food product, wherein the mineral source, vitamin, extract and combinations thereof are added in

ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts.
[0050] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base having weight percentage in the range of 26-36 % with respect to the food product; (b) a combination of micronutrients; and (c) at least one flavorant having weight percentage in the range of 1-2 % with respect to the food product, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin having weight percentage in the range of 0.023-0.046% with respect to the food product; (ii) ferrous fumarate; (iii) copper gluconate, wherein total weight percentage of mineral sources is in the range of 0.006-0.01% with respect to the food product; and (iv) at least two extracts having total weight percentage in the range of 0.005-0.01% with respect to the food product, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises food grade ingredient selected from the group consisting of lecithin, solid fat, sugar, cocoa powder, maize starch, and combinations thereof.
[0051] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base having weight percentage in the range of 26-36 % with respect to the food product; (b) a combination of micronutrients; and (c) at least one flavorant having weight percentage in the range of 1-2 % with respect to the food product, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin having weight percentage in the range of 0.023-0.046% with respect to the food product; (ii) ferrous fumarate; (iii) copper gluconate; (iv) sodium selenate, wherein total weight percentage of mineral sources is in the range of 0.006-0.01% with respect to the food product; and (v) at least two extracts having total weight percentage in the range of 0.005-0.01% with respect to the food product, wherein the mineral source, vitamin, extract and combinations thereof

are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts. [0052] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base having weight percentage in the range of 26-36 % with respect to the food product; (b) a combination of micronutrients; and (c) at least one flavorant having weight percentage in the range of 1-2 % with respect to the food product, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin having weight percentage in the range of 0.023-0.046% with respect to the food product; (ii) ferrous fumarate; (iii) copper gluconate; (iv) sodium selenate, wherein total weight percentage of mineral sources is in the range of 0.006-0.01% with respect to the food product; and (v) at least two extracts having total weight percentage in the range of 0.005-0.01% with respect to the food product, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises food grade ingredient selected from the group consisting of lecithin, solid fat, sugar, cocoa powder, maize starch, and combinations thereof.
[0053] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base having weight percentage in the range of 26-36 % with respect to the food product; (b) a combination of micronutrients; and (c) at least one flavorant having weight percentage in the range of 1-2 % with respect to the food product, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin having weight percentage in the range of 0.023-0.046% with respect to the food product; (ii) ferrous fumarate; (iii) copper gluconate; (iv) sodium selenate; (v) chromium aspartate, wherein total weight percentage of mineral sources is in the range of 0.006-0.01% with respect to the food product; and (vi) at least two extracts having total weight percentage in the range of 0.005-0.01% with respect to the food product, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to

1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts.
[0054] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base having weight percentage in the range of 26-36 % with respect to the food product; (b) a combination of micronutrients; and (c) at least one flavorant having weight percentage in the range of 1-2 % with respect to the food product, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin having weight percentage in the range of 0.023-0.046% with respect to the food product; (ii) ferrous fumarate; (iii) copper gluconate; (iv) sodium selenate; (v) chromium aspartate, wherein total weight percentage of mineral sources is in the range of 0.006-0.01% with respect to the food product; and (vi) at least two extracts having total weight percentage in the range of 0.005-0.01% with respect to the food product, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises food grade ingredient selected from the group consisting of lecithin, solid fat, sugar, cocoa powder, maize starch, and combinations thereof.
[0055] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base having weight percentage in the range of 26-36 % with respect to the food product; (b) a combination of micronutrients; and (c) at least one flavorant having weight percentage in the range of 1-2 % with respect to the food product, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin having weight percentage in the range of 0.023-0.046% with respect to the food product; (ii) at least one mineral source having weight percentage in the range of 0.006-0.01% with respect to the food product; and (iii) at least two extracts having total weight percentage in the range of 0.005-0.01% with respect to the food product, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to

1.0:4.6:1.0; and wherein the microbial extract and fruit extract are Blakeslea trispora and tomato extract respectively.
[0056] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises lecithin as food grade ingredient.
[0057] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises solid fat as food grade ingredient.
[0058] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises sugar as food grade ingredient.
[0059] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are

selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises cocoa powder as food grade ingredient.
[0060] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises maize starch as food grade ingredient.
[0061] In an embodiment of present disclosure, there is provided a food product comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, further comprises food grade ingredient selected from the group consisting of lecithin,solid fat, sugar, cocoa powder, maize starch, and combinations thereof.
[0062] In an embodiment of present disclosure, there is provided a process for the preparation of the sandwich cream biscuit containing a composition comprising: (a) at least one base; (b) a combination of micronutrients; and (c) at least one flavorant, wherein the flavorant is chocolate flavor; and the micronutrients are selected from group comprising (i) at least one vitamin; (ii) at least one mineral source; and (iii) at least two extracts, wherein the mineral source, vitamin, extract and combinations

thereof are added in ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and wherein the extract is selected from the group comprising of microbial extracts and fruit extracts, said process comprising the steps of: a) contacting at least one vitamin and at least one mineral source to obtain a premix 1; b) processing premix 1 to obtain a cream base; and c) processing cream base further to obtain the sandwich cream biscuit. [0063] In an embodiment of present disclosure, there is provided a process for the preparation of the sandwich cream biscuit as described herein, wherein contacting at least one vitamin and at least one mineral source further comprises of contacting with skimmed milk powder (SMP), mixing it well, and contacting it with a mixture of lecithin, solid fat, chocolate flavor, sugar, and cocoa powder prepared separately. [0064] In an embodiment of present disclosure, there is provided a process, for the preparation of the sandwich cream biscuit as described herein, wherein processing premix 1 comprises contacting premix 1 with maize starch to obtain the cream base. [0065] In an embodiment of present disclosure, there is provided a process, for the preparation of the sandwich cream biscuit as described herein, wherein processing cream base comprises obtaining biscuit shells and adding the cream base in between two biscuit shells to obtain the sandwich cream biscuit.
EXAMPLES
[0066] The disclosure will now be illustrated with working examples, which is intended to illustrate the working of disclosure and not intended to take restrictively to imply any limitations on the scope of the present disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this disclosure belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice of the disclosed methods and compositions, the exemplary methods, devices and materials are described herein. It is to be understood that this disclosure is not limited to particular methods, and experimental conditions described, as such methods and conditions may apply.

Example 1
Extracts and ingredients
[0067] Microbial extract was sourced from DSM Nutritional products, Inc., comprising of β-carotene (obtained by fermentation from Blakeslea trispora) uniformly dispersed in a matrix of modified food starch to produce fine, granular powder. dl-α-Tocopherol is added as antioxidant.
[0068] Fruit extract was obtained from tomato paste was procured from Biogen Extracts Pvt. Ltd.
Example 2
Process for the preparation of cream base and sandwich cream biscuit: The cream base as mentioned in Table 1 below was prepared as follows, wherein quantities of components were in the ranges as mentioned in Table-1.
[0069] The components lecithin, and solid fat were added to a planetary mixer and were mixed at speed in the range of 25-35 rpm and a temperature in the range of 25-30 °C. Further, dark chocolate, sugar, cocoa powder and flavors were added while mixing at slow speed. To this mixture was added a mixture comprising vitamins, minerals, fruit extract, microbial extract, and skimmed milk powder (SMP) to obtain a premix 1. [0070] To the premix 1 prepared above, maize starch was added and mixed slowly to obtain cream base. This cream base was further processed by adding the cream base in between two biscuit shells to obtain the sandwich cream biscuit.
Example 3
Comparative study of the different food products (sandwich cream biscuits)
prepared:
[0071] Table 1 represents the comparative data of the food products. Column A shows
the working range for weights of the different components per 100 grams of the
biscuit, used in the preparation of the food product of the present disclosure. The
remaining weight is contributed by the biscuit shells. Columns B to F tabulate the
details of biscuits with different concentrations of the various components.

[0072] It is clear from Table 1 that when the components are in the working range as
mentioned in column A, the obtained food product was liked by panel in terms of
sensorial attributes (taste), and when even a single component was outside the working
range (food products C, D, E, and F) the obtained food product was either
unacceptable in terms of taste or failed to achieve level of micronutrients as per
recommended dietary allowances (RDA).
[0073] Food product B is working example whereas C-F are non-working ones.
[0074] Food product C and food product E had lower percentage of iron and vitamin C
respectively in them, which were low in terms of recommended daily allowance
(RDA) as per National Institute of nutrition requirement, and therefore these were
ineffective.
[0075] Food product D had excessive amount of iron in it, which was beyond the
average daily level of intake sufficient to meet the nutrient requirements. Also,
because of the excessive amount of iron in the food product the taste was not
acceptable.
[0076] Since the content of Vitamin C in Food product F was over the prescribed limit
of RDA the food product F was not acceptable. Besides, this the food product was very
sour in taste because of the high content of Vitamin C.
[0077] It is therefore, justified from the above observation and Table 1 that when
different ingredients of the food product are in the range as mentioned in column A of
Table 1 food product ensures health benefits arising out of micronutrients and also
retain favorable organoleptic properties.
[0078] Table 1

mg
Copper 0.25-0.4 mg 0.28 mg 0.28 mg 0.28 mg 0.28 mg 0.28 mg
Selenium 8-16 mcg 10 mcg 10 mcg 10 mcg 10 mcg 10 mcg
Chromium 5-10 mcg 7mcg 7mcg 7mcg 7mcg 7mcg
Chocolate flavor 1-2 g 1 g 1 g 1 g 1 g 1 g
Vitamin C 15-25 mg 15 mg 15 mg 15 mg 5mg 45mg
Microbial extract
(Blakeslea
trispora) 3.5-6 mg 4 mg Gives
pigm
entati
on if
high
and
no
bioact
ivity
if lower
than worki
ng ratio Gives pigmen tation if
high
and no
bioactiv
ity if
lower
than
workin
g ratio Gives pigmen tation if
high
and no
bioactiv
ity if
lower
than
workin
g ratio Gives pigme ntation if high and no bioacti vity if lower than workin g ratio
Fruit extract 1.5-4 mg 2 mg Gives pigm
entati on if Gives
pigmen
tation if
high Gives
pigmen
tation if
high Gives pigme ntation if high
21

* RDA= Recommended daily allowance as per National Institute of Nutrition [0079] In order to explore whether any other flavor than chocolate works for the food product of the present disclosure further experimentation was carried out, which is tabulated in Table 2. Each of the food product with different flavors was subjected to set of panelists.

[0080] Food product G, H and I respectively contained lime, orange and strawberry flavors. It was observed that all these flavors led to a food product which was not liked by panel on palatability and taste, besides being unacceptable in appearance. [0081] Panelists tested food products B, G, H, and I for palatability and taste. Along with the aforesaid food products of instant disclosure, panelists were also provided a control product which had essentially the same composition, except that it lacked the micronutrients of the instant disclosure. In other words, this control product was a food product already well accepted by the consumers, which can be used to benchmark the food products of the instant disclosure. On an average, likability in terms of palatability for the food products B, G, H, and I was 50%, 14.8%, 26% and 27% respectively. This means that, for composition B, out of total number of panelists, 50% gave a preference to the food product of the instant disclosure and 50% for the control. Other figures (ones related to lime, orange, and strawberry flavor) are to be interpreted similarly. It can thus be inferred that addition of lime flavor, orange flavor, and strawberry flavor along with micronutrients in the product did affect the likability in terms of palatability, in that for these flavors majority of panelists preferred the control product. The same is not true for chocolate flavor. A score of 50% meant that as many people liked the chocolate flavor containing food product of the instant disclosure as the control product. This meant that in terms of palatability and taste, food product B was comparable to popular products from the same segment, that are already available in the market. [0082] Table 2

[0083] Overall, the present disclosure provides a fortified food product supplemented
with micro-nutrients, and which is palatable. Even with the addition of various
components, the food product maintains favorable organoleptic properties when
prepared according to specific methods as disclosed in the present disclosure, using
various components in weight percentages as specified hereinabove.
[0084] Using the process of preparation of this present disclosure, cream biscuits
could be prepared, which contained micronutrients in amounts that conform to the
RDA standards.
[0085] Although the subject matter has been described in considerable detail with
reference to certain examples and implementations thereof, other implementations are
possible.

I/We Claim:
1. A food product comprising:
a) at least one base;
b) a combination of micronutrients; and
c) at least one flavorant,
wherein the flavorant is chocolate flavor;
and the micronutrients are selected from group comprising
i) at least one vitamin;
ii) at least one mineral source; and
iii) at least two extracts,
wherein the mineral source, the vitamin, the extract, and combinations
thereof are added in a ratio in the range of 0.6:2.3:0.5 to 1.0:4.6:1.0; and
wherein the extract is selected from the group comprising of microbial
extracts and fruit extracts.
2. The food product as claimed in claim 1, wherein the vitamin is selected from the group consisting of vitamin A, beta carotene, thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B6, folic acid, vitamin B12, vitamin C, vitamin D2, vitamin D3, vitamin E, vitamin K, and combinations thereof.
3. The food product as claimed in claim 1, wherein the vitamin is vitamin C, vitamin B12, vitamin D2, and vitamin E.
4. The food product as claimed in claim 1, wherein the mineral source is selected from the group consisting of ferrous fumarate, ferrous succinate, sodium selenate, chromium picolinate, chromium chloride, chromium aspartate, chromium nicotinate, copper gluconate, and copper sulfate.

5. The food product as claimed in claim 1, wherein the base is selected from the group consisting of cream base, fruit jam, ice cream base, yogurt, sauce, and syrup base.
6. The food product as claimed in claim 5, wherein the base is a cream base.
7. The food product as claimed in claim 1, wherein the fruit extract is selected from the group consisting of tomato extract, guava extract, watermelon extract, papaya extract, grapefruit extract, mango extract, and combinations thereof.
8. The food product as claimed in claim 7, wherein the fruit extract comprises lycopene.
9. The food product as claimed in claim 1, wherein the microbial extract is selected from the group consisting of Phycomyces blakesleeanus, Rhodotorula spp, Xanthophyllomyces dendrorhous, Corynebacterium michiganense, Micrococcus roseus, Brevibacterium spp., Bradyrhizobium spp., Gordonia jacobaea, Dietzia natronolimnaea, Blakeslea trispora, and combinations thereof.
10. The food product as claimed in claim 9, wherein the microbial extract is Blakeslea trispora.
11. The food product as claimed in claim 1, further comprising at least one food grade ingredient selected from the group consisting of lecithin, solid fat, sugar, cocoa powder, maize starch, and combinations thereof.
12. A food product as claimed in claim 1 comprising:

a) at least one vitamin having weight percentage in the range of 0.023-0.046% with respect to the food product;
b) at least one mineral source having weight percentage in the range of 0.007-0.01% with respect to the food product;
c) at least one extract having weight percentage in the range of 0.005-0.01% with respect to the food product; and
d) a base having weight percentage in the range of 26-36% with respect to the food product.

13. The food product as claimed in any of the claims 1-12, wherein the food product is a sandwich cream biscuit.
14. A process for the preparation of the sandwich cream biscuit as claimed in claim 13 comprising steps of: a) contacting at least one vitamin and at least one mineral source to obtain a premix 1; b) processing premix 1 to obtain a cream base; and c) processing cream base further to obtain the sandwich cream biscuit.
15. The process as claimed in claim 14, wherein i) step (a) further comprises contacting at least one vitamin and at least one mineral source with skimmed milk powder (SMP), mixing it well, and contacting it with a mixture of lecithin, solid fat, chocolate flavor, sugar, and cocoa powder prepared separately; ii) processing in step (b) comprises contacting premix 1 with maize starch to obtain the cream base; and iii) processing in step (c) comprises obtaining biscuit shells and adding the cream base in between two biscuit shells to obtain the sandwich cream biscuit.